Mexican Pasta Salad Recipe

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Mexican Pasta Salad
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Ingredients:

Directions:

  1. Cook pasta, uncovered, in 3 to 4 quarts boiling water until tender to bite, about 12 minutes. Drain, then rinse with cold water until cool; drain well.
  2. While pasta cooks, chop the green onions and Roma tomatoes. Stem, seed, and mince jalapeños. Stem, seed, and cut the bell pepper into thin, short slivers.
  3. In a large bowl, combine the pasta, onions, tomatoes, jalapeños, bell pepper, cilantro, and beans. Add the vinegar, oil, and cheese; mix well. Transfer to a serving platter. If desired, add salt to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 878.43 Kcal (3678 kJ)
Calories from fat 172 Kcal
% Daily Value*
Total Fat 19.11g 29%
Cholesterol 11.07mg 4%
Sodium 264.27mg 11%
Potassium 1049.24mg 22%
Total Carbs 145.12g 48%
Sugars 23.14g 93%
Dietary Fiber 14.96g 60%
Protein 27.52g 55%
Vitamin C 227.4mg 379%
Vitamin A 4.5mg 151%
Iron 81.2mg 451%
Calcium 231.1mg 23%
Amount Per 100 g
Calories 99.83 Kcal (418 kJ)
Calories from fat 19.55 Kcal
% Daily Value*
Total Fat 2.17g 29%
Cholesterol 1.26mg 4%
Sodium 30.03mg 11%
Potassium 119.25mg 22%
Total Carbs 16.49g 48%
Sugars 2.63g 93%
Dietary Fiber 1.7g 60%
Protein 3.13g 55%
Vitamin C 25.8mg 379%
Vitamin A 0.5mg 151%
Iron 9.2mg 451%
Calcium 26.3mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.4
    Points
  • 22
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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